The restaurant, 2011 Grinstead Dr., is a modern, neighborhood spot in the heart of the Highlands with a focus on craft cocktails and "creative cuisine."

“We have built a solid staff and have a very consistent dinner service,” said chef/owner Dallas McGarity. So what's next?

Lunch.

With a focus on the business lunch crowd, McGarity said diners can get in and out in under an hour. “The lunch menu is built on quality and speed of execution but we have some really good stuff on there that can give people a sense of what we do at dinner."

“I think people will really enjoy the lamb burger,” McGarity said, which features tzatziki, feta, red onions and arugula, served with fries ($14). “Something I am super excited about is the fried chicken sandwich. I could eat it every day.”

The chicken is marinated in hot sauce and served with sweet chili lime sauce, cabbage “slaw,” and fries ($13). Other lunch sandwiches include a panko fried cod sandwich and curried chickpea burger. Among the starters are lamb meatballs, ricotta brioche toast with marinated tomatoes and dressed greens, and kale and beet salad. Mains include ricotta gnocchi and norma sauce, and shrimp and polenta “grits."

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The restaurant of Dallas McGarity, chef and owner of The Fat Lamb in the Highlands on Grinstead Drive near the intersection at Bardstown Road, has an open kitchen where diners can watch the chefs in action. The food will have some italian inspiration with southern flavor as well.(Photo: Matt Stone, The CJ)

Lunch will now be available 11 a.m.-3 p.m. Tuesday through Saturday.

But that's not all that's news. The dinner menu is getting an update for fall.

The popular soy-braized beef short ribs are served with cauliflower, butternut squash, asparagus, orange-garlic-sweet soy vinaigrette and smoked paprika almonds. Seared Japanese scallops come with vegetables get a ginger-lemon citronette treatment.

“I am having a ton of fun blending a little of the Asian flavors that I love into some of the Italian and Southern food that we have been doing for a little while,” McGarity said. “It keeps us a little different but still staying true to what we do.”